AND 


OF 


NEW  YORK  CITY 


1  8  9  5. 


SEYMOUR  DURST 


DURST 


OF  . 


NEW  YORK  CITY 


1  8  9  5. 


♦ 


important  to  rffWfenders. 


The  large  and  constantly  increas- 
ing popularity  of  Mixed  Drinks- 
makes  it  advisable  to  place  before 
the  members  of  this  Association,  in 
clear  and  concise  form,  the  best  and 
newest  recipes  in  use. 

In  order  that  the  members  might  have 
the  benefit  of  the  experience,  not  of 
one  or  two,  but  of  all  the  leading 
saloons,  cafes,  restaurants  and  clubs 
of  this  city,  we  have  spent  much  time 
and  labor  in  collecting,  in  this  Guide,, 
all  information  of  value  bearing  on 
this  important  subject. 

Of  all  those  who  have  profited  by  simi- 
lar information  obtained  through 
our  Association,  many  have  derived 
very  gratifying  results  and  a  decided 
gain  in  their  business  from  the  time 
of  adopting  our  suggestions. 

If  the  wilhin  instructions  are  strictly 
adhered  to,  success  will  necessarily 
follow.  The  American  people  will 
have  the  best,  and  you  can  be  suc- 
cessful only  by  giving  them  the  best. 
It  is  hardly  necessary  to  state  that, 
of  ail  mixed  drinks,  none  are  so 
universally  popular  as  the  cocktails. 
Be  sure  to  use  the  best  material  and 
go  strictly  according  to  instructions 
contained  in  the  Guide. 


5 


BottJed  Velvet 


1  bottle  of  Moselle. 
1 2  pint  of  sherry. 

The  peeling  of  i  lemon. 

2  tablespoonfuls  of  sugar. 
A  sprig  of  verbena. 
Shake  well,  strain  and  ice. 


Bottle  of  Brandy  Cocktail. 

%  quart  of  brandy. 
l:)  quart  of  water. 

i  pony  of  Caroni  Bitters. 

i  wine  glass  of  gum  syrup. 
i-2  pony  of  curacoa. 

Mix  and  bottle  securely  well. 


Bottle  of  Gin  Cocktail. 

Same  as  brandy  with  gin  substituted  for 
brandy. 


Brandy  and  Ginger  Ale. 

(Use  large  bar  glass.) 

Several  lumps  of  cracked  ice. 
i  wine  glass  of  brandy, 
i  bottle  of  ginger  ale. 
Mix  thoroughly,  taking  care  that  the  ale 
does  not  foam  over  the  top  of  the  glass. 


A 

Brandy  and  Rum  Punch. 

(Use  large  bar  glass.) 

I  .<  wine  glass  of  rum. 

yz  wine  glass  of  Cognac  Brandy. 

i  tablespoonful  of  sugar. 

Jnice  of  34  of  a  lemon, 
wine  glass  of  hot  water. 

Shake  well,  grate  nutmeg  on  top. 

Brandy  Soda. 

(Use  large  bar  glass.) 

A  delicious  summer  drink,  and  excellent 
11  bracer." 

3^  glass  of  broken  ice. 
i  wine  glass  of  brandy, 
i  bottle  of  plain  soda. 
See  that  the  soda  does  not  foam  out  of 
the  glass.    Stir  well  with  a  spoon. 

Brandy  Champerelle. 

(Use  a  sherry  wine  glass.) 

34  wine  glass  red  curacoa. 
3^4  wine  glass  yellow  chartreuse. 
3^  wine  glass  anisette. 
34  wine  glass  of  brandy. 
Drops  of  Caroni  Bitters. 
Or  maraschino  may  be  vised  for  the  ani- 
sette and  kirschwasser  for  brandy.  In 
mixing  see  that  the  different  liquors  do  not 
run  into  each  other. 


Brandy  Cocktail. 

(Use  small  bar  glass.) 

3  dashes  of  gum  syrup. 
3  dashes  of  Caroni  Bitters. 

(See  next  page.) 

6 


i  wine  glass  of  brandy 
i  dash  of  curacoa. 

Fill  glass  haif  full  of  fine  ice,  and  stir 
well. 

Strain  into  a  cocktail  glass,  add  a  twisted 
piece  of  lemon  peel. 


Brandy  Crusta. 

(Use  large  bar  glass.) 

%  glass  of  fine  ice. 

4  dashes  of  syrup. 

1  dash  of  Carom  Bitters. 

5  drops  of  lemon  juice. 

2  dashes  of  maraschino, 
i  wine  glass  of  brandy. 
Strain  in  glass,  trim  with  fruit. 


Brandy  Daisy. 

(Use  small  bar  glass.) 

4  dashes  of  gum  syrup.  ' 
Juice  of  half  a  lemon. 
2  dashes  of  orange  cordial, 
i  wine  glass  of  brandy. 
Fill  glass  with  ice,  mix  well,  strain  and 
fill  with  mineral  water. 


Brandy  Fix. 

(Use  small  bar  glass.) 

%  tablespoonful  of  sugar  dissolved  in  Yz 
glass  of  mineral  water. 
^  of  a  lemon. 
}2  pony  pineapple  syrup. 

Fill  with  shaved  ice. 

A  wine  glass  of  brandy. 

Mix  well,  trim  with  fruits,  sip  with  straws. 

7 


Brandy  Fiaz. 


(Use  large  tar  glass.) 

teaspoonful  of  powdered  sugar. 
5  dashes  of  lemon  juice. 
Fill  the  glass  ;>}  full  of  ice. 
I  wine  glass  of  brandy. 
A  dash  of  white  of  egg. 
Shake  well,  strain  into  fizz  glass,  fill  with 
mineral  water,  serve  quick. 

Brandy  and  Gum. 

< Use  small  bar  glass.) 

3  dashes  of  gum  syrup. 
Small  lump  of  ice. 

Put  a  spoon  in  the  glass  and  sex  out  a 
bottle  of  brandy  for  the  customer  to  fill. 


Brandy  Julep. 

(  Use  large  bar  glass. ) 

I  tablespoonful  powdered  sugar  dissolved 
in  3*2  wine  glass  of  water. 

4  sprigs  of  mint,  pressed  in  the  sugar  and 
wTater. 

iL2  wine  glass  of  brandy. 

Fill  with  ice,  put  the  sprigs  of  mint  in 
with- the  stems  down,  so  as  to  allow  the 
leaves  to  fringe  the  top  of  glass. 

i  dash  of  Jamaica  rum. 

Sprinkle  the  sugar  on  top,  trim  with  fruit, 
serve  with  straws. 


Pony  Brandy. 

(Use  pony  glass.  ; 

Fill  the  pony  glass  with  best  brandy  and 
serve. 


Brandy  Punch. 


1  teaspoonfuls  of    fine    sugar  m  just 
enough  water  to  dissolve, 
i  dash  of  raspberry  syrup. 
Juice  of  }^  a  lemon. 
Fill  the  glass  with  fine  ice, 
\  dash  of  rum. 

1  .>  glass  of  brandy. 

2  slices  of  orange. 
Piece  of  pineapple. 

Shake,  trim  with  fruit,  sip  with  straws. 


Brandy  Sangaree. 

(Use  .small  bar  glass.) 

Fill  the  glass  half  full  of  ice. 
i  teaspoonful  of  sugar, 
]  .2  wine  glass  of  water, 
i  wine  glass  of  brandy. 
Mix  well. 

1  dash  of  port  wine. 
Grate  nutmeg  on  top. 

Brandy  .Scaffa. 

(Use  sherry  glass) 

J4  raspberry  syrup. 
J4  maraschino.' 
j|  chartreuse  (green). 
}4  brandy. 
Keep  the  liquors  from  mixing. 

Collender  Cooler. 

CUse  large  ale  glass.) 

2  teaspoonfuls  of  sugar. 
Juice  of  1  lemon. 

CSee  next  page^ 

9 


i  bottle  of  ginger  ale. 
Stir  well,  trim  with  fruit. 

Brandy  Straight. 

(Use  a  small  whiskey  glass.) 

Put  a  little  ice  in  a  glass,  and  hand  to  a 
customer  with  the  bottle  of  brandy,  to  help 
himself,  with  small  glass  of  mineral  water. 

Brandy  Sling. 

(Use  hot  water  glass.) 

i  lump  of  sugar  dissolved  in  hot  water, 
i  wine  glass  of  brandy. 
Fill  glass  with  hot  water,  grate  nutmeg  on 
top. 

A  cold  sling  is  made  by  using  ice  and 
water  for  the  hot. 


Brandy  Smash. 

(Use  small  bar  glass.) 

2  teaspoonfuls  of  fine  sugar, 
i  tablespoonful  of  water. 
4  sprigs  of  mint  pressed  to  bring  out  the 
flavor. 

i  wine  glass  of  brandy. 
Fill  %  of  ice. 

Mix  well,  trim  with  slices  of  orange  and 
fruit. 


Brandy  Sour. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  fine  sugar. 

3  dashes  of  lemon  juice. 

(See  next  page.*) 

*  io 


i  squirt  of  mineral  water. 
Mix  the  above  well. 
Fill  the  glass  with  ice. 
i  wine  glass  of  brandy. 
Shake  well,  strain  into  a  sour  glass,  trim 
with  a  slice  of  lemon. 


Brandy  Toddy. 

(Use  small  bar  glass.) 

i  teaspoonful  of  fine  sugar  dissolved  in 
water. 

1  wine  glass  of  brandy. 

2  lumps  of  ice. 

Stir  with  a  spoon  and  serve. 
Hot  brandy  toddy  can  be  made  by  leav- 
ing out  the  ice  and  using  hot  water. 

Burnt  Brandy  and  Peach. 

(Use  small  bar  glass.) 

An  excellent  remedy  for  diarrhoea. 

2  teaspoonfuls  of  sugar, 
i  wine  glass  of  brandy. 

Burn  the  above  together  in  a  dish. 

3  slices  of  dried  peaches. 

Put  the  slices  of  peach  in  a  glass  and  pour 
the  burned  liquid  over,  grate  a  little  nutmeg 
on  top. 

Brandy  Flip. 

(Use  large  bar  ^lass.) 

Glass  half  full  of  fine  ice. 
i  fresh  egg. 
%  tablespoonful  of  sugar, 
i  wine  glass  of  brandy. 

(See  next  fage.} 

II 


Shake  well,  strain  into  a  fancy  glass,  grate 
nutmeg"  on  top. 

California  Sherry  Cobbler. 

(Use  large  bar  glass.) 

3  tablespoon fuls  of  fine  sugar, 
i  pony  of  pineapple  syrup. 
Fill  the  glass  with  shaved  ice. 

glass  of  California  sherry  wine. 
Stir  well. 

1  dash  of  port  wine. 

Trim  with  fruit,  sip  with  straws. 

California  Wine  Cobbler, 

(Use  large  bar  glass.) 

3  teaspoon  fuls  of  fine  sugar. 
Juice  of  one  orange. 

2  tablespoonfuls  of  water. 
Fill  glass  with  ice. 

jM  wine  glass  of  California  wine. 
Stir  well,  dash  with  port,  trim  with  fruit, 
serve  with  straws. 

Catawba  Cobbler. 

Use  large  bar  glass.) 

i  teaspoonful  of  fine  sugar. 

1  tablespoonful  of  water. 
Fill  with  fine  ice. 

2  wine  glasses  of  Catawba  wine. 

Shake  well,  trim  with  berries,  and  serve 
with  straws. 

Century  Club  Punch. 

(Use  large  bar  glass.) 

%  pony  of  Jamaica  rum. 
i  pony  of  Santa  Cruz  ram. 

(See  next  page.~) 

12 


2  teaspoonfuls  of  fine  sugar. 
Juice  of  half  a  lemon. 

1  wine  glass  of  water. 
Fill  with  ice. 

Mix,  trim  with  fruits,  sip  with  straws. 

Champagne  Cobbitr. 

(Use  large  bar  glass. ) 

3  teaspoonfuls  of  fine  sugar,  dissolved  in 
^4  wine  glass  of  water. 

2  thin  slices  of  orange. 

i  piece  of  twisted  lemon  peel. 
Fill  the  glass  one-half  full  of  ice. 
i%  wine  glass  of  champagne. 
Mix  with  spoon,  trim  with  fruits,  serve 
with  straws. 


Champagne  Cocktail. 

(Use  champagne  goblet.) 

i  lump  of  sugar, 
i  dash  of  Caroni  Bitters, 
i  piece  of  lemon  peel, 
i  slice  of  orange. 
13  glass  of  shaved  ice. 
Fill  with  champagne. 
Mix  well. 


Champagne  Julep, 

(Use  champagne  julep  glass.) 
i  lump  of  sugar. 

i  sprig  of  mint,  squeezed  to  bring  out  the 
flavor. 

Fill  the  glass  with  champagne,  slowly 
stirring  as  you  pour  in. 
Trim  with  berries,  serve  quick. 

13 


Champagne  Punch. 


(Use  bowl.) 

1  pint  of  champagne. 

2  ounces  of  sugar. 

Y%  of  an  orange,  sliced  thin. 

Juice  of  ^  of  a  lemon. 

2  slices  of  pineapple. 
y%  glass  of  raspberry  syrup. 

Trim  with  fruits,  serve  in  champagne 
goblets. 


Champagne  Sour. 

(Use  fancy  sour  glass.) 

1  lump  of  sugar. 

2  dashes  of  lemon  juice. 

Fill  the  glass  slowly  with  champagne. 
Mix  well,  dress  tastefully. 

Cider  Nectar. 

(Use  large  bar  glass.) 

2  wine  glasses  of  cider. 

i  wine  glass  of  mineral  water. 

wTine  glass  of  sherry, 
i  dash  of  brandy, 
i  dash  of  lemon  juice, 
i  twist  of  lemon  peel, 
i  tablespoonful  of  sugar. 
Stir  well,  trim  with  fruits,  flavor  with  nut- 
meg. 

Cider  Punch. 

(Use  large  bar  glass.) 

Put  a  piece  of  twisted  lemon  peel  in  the 
glass. 

{See  next  pa^e.) 

14 


y%  wine  glass  of  sherry. 
2  tablespoonfuls  of  fine  sugar. 
Juice  of  34  of  a  lemon. 
Grate  in  some  nutmeg, 
i  wine  glass  of  cider. 

Stir  well,  with  J£  glass  of  brandy,  and 
serve. 

Claret  Cobbler. 

(Use  large  bar  glass.) 

1  teaspoonful  of  powdered  sugar  dissolved 
in  J|  wine  glass  of  water. 

Fill  glass  with  line  ice. 

2  wine  glasses  of  claret. 

Trim  with  fruits,  sip  with  straws. 

Claret  Cup. 

(Use  large  bar  glass.) 

2  wine  glasses  of  claret, 
wine  glass  of  cold  water. 

i  teaspoonful  of  fine  sugar. 
3^  teaspoonful  of  cinnamon,  cloves  and  all- 
spice.   Stir  thoroughly, 
i  piece  of  lemon  peel. 

LORD  SALTOUX  STYLE. 

i  piece  of  lemon  peel. 

1  teaspoonful  of  powdered  sugar. 

3  dashes  of  sherry. 

2  wine  glasses  of 'claret. 

1  wine  glass  of  mineral  water. 
Stir  and  strain  well. 

Claret  Punch, 

(U se  large  bar  glass.) 

i%  tablespoonfuls  of  fine  sugar. 

2  slices  of  lemon. 

{See  next  page?) 

15 


2  slices  of  orange. 
Fill  glass  with  shaved  ice. 
Pour  in  claret  till  gla  s  is  full. 
Shake  well,  trim  with  fruits,  serve  with 
straws. 


Cold  Whiskey  Sling. 

(Use  small  bar  glass.) 

i  teaspoonful  of  sugar  dissolved  in  yz  glass 
of  water. 

3  pieces  of  ice. 

i  wine  glass  of  whiskey. 

Stir  well,  grate  nutmeg  on  top. 


Columbia  Skin, 

(Use  small  whiskey  glass,') 

i  wine  glass  of  whiskey. 

Fill  the  glass  half  full  of  hot  water. 

i  piece  of  lemon  peel. 

Mix  with  a  spoon. 

Dog  Days'  Drink. 

(Use  large  goblet. ) 

Fill  l.<  full  of  lemon  sherbet  or  lemon  ice. 
i  bottle  of  soda  water. 
Mix  and  drink.  • 


Continental  Sour. 

(Use  large  bar  glass.) 

%  teaspoonful  of  fine  sugar,  dissolve  in 
water. 
Juice  of  half  a  lemon, 
i  wine  glass  of  whiskey. 

(See  next  page.) 

16 


Fill  with  shaved  ice. 

Shake  well,  strain  into  a  sour  glass,  with 
elaret. 

Cordial  Lemonade. 

A  plain  lemonade. 
Ornament  with  fruit. 

Pour  in  slowly  half  a  pony  of  curacoa  or 
some  other  cordial. 

Claret  Punch. 

(Use  large  goblet.) 

Fill  goblet  half  full  of  ice. 
i1^  ponies  of  brandy. 

2  teaspoonfuls  of  powdered  sugar. 

Fill  with  claret,  mix  well,  trim  with  fruit. 

Curacoa  Punch. 

(Use  large  bar  glass.) 

3  teaspoonfuls  of  powdered  sugar, 
juice  of      of  a  lemon. 

12  wineglass  of  water. 
Stir  well  with  a  spoon. 
Fill  glass  with  fine  ice. 

wine  glass  of  brandy, 
i  pony  of  red  curacoa. 
3^  pony  of  Jamaica  rum. 
Mix  well,  dress  with  fruits,  sip  with 
straws. 

Draught  Lemonade. 

(Use  large  bar  glass,  i 

i  lemon  sliced. 

4  ounce  loaf  sugar. 

{See  next  page,) 

17 


pint  boiling  water. 
Mix  well,  serve  with  a  little  nutmeg. 


Bast  India  Cocktail. 

(Use  large  bar  glass/) 

Fill  the  glass  %  full  of  fine  ice. 

3  dashes  of  raspberry  syrup 

2  dashes  of  Caroni  Bitters. 

2  dashes  of  red  curacoa. 

2  dashes  of  maraschino. 

i  wine  glass  of  brandy. 

Mix  well,  strain  into  a  cocktail  glass,  add 
a  bit  of  twisted  lemon  peel.  A  dash  of  cham- 
pagne improves  this  drink. 


Egg  Lemonade. 

(Use  large  bar  glass.) 

i  tablespoonful  of  fine  sugar, 
i  egg. 

5  dashes  of  lemon  juice. 
3^  glass  of  shaved  ice. 
Fill  with  water;  stir  well,  strain  into  a 
large  bar  glass. 


Egg  Milk  Punch, 

(Use  large  ale  glass. ) 

I  egg. 

3  teaspoonfuls  of  fine  sugar. 
Fill  glass  half  full  of  ice. 
i  wine  glass  of  brandy, 
i  pony  of  St.  Croix  rum. 
Fill  the  glass  with  milk. 
Shake  well,  strain  into  a  large  bar  glass, 
serve  with  a  little  grated  nutmeg. 


i3 


Plain  Egg  Xogg. 

(Use  large  bar  glass*  > 

i  tablespoonful  of  sugar, 
i  egg. 

i  wine  glass  of  whiskey.. 
Y2  glass  of  shaved  ice. 
Fill  the  glass  with  milk. 
Shake  well,  strain,  grate  nutmeg  on  top* 

Fancy  or  Imperial  Egg  Noggo 

(Use  large  bar  glass.) 

i  tablespoonful  of  sugar, 
i  tablespoonful  of  cold  water, 
i  egg. 
3^  glass  of  fine  ice. 
i  wine  glass  of  brandy, 
i  pony  of  rum. 

Shake  well,  strain  into  a  large  bar  glass, 
grate  nutmeg  on  top. 


Egg  Xogg. 

GEN'L GRANT'S  STYLE. 
(Use  large  bar  glass.) 

2  teaspoonfuls  of  powdered  sugar, 
i  egg. 

4  small  pieces  of  ice. 

Fill  the  glass  with  cider,  mix  well* 

ESS  Nogg  for  Party. 

(Use  large  punch  bowl.) 

Same  as  the  "  Imperial"  egg  nogg,  multi-  . 
plying  the  quantity  of  each  by  the  number 
of  persons  to  be  served. 


*9 


Gin  and  Calamus. 


(Use  whiskey  glass.) 

Cut  3  pieces  of  calamus  up  fine,  and  steep 
in  a  bottle  of  gin.  Serve  same  as  whiskey 
straight. 


El  Dorado  Punch. 

(Use  large  bar  glass.) 

i  tablespoonful  of  fine  sugar. 

i  tablespoonful  of  water. 

i  pony  of  brandy. 
l/z  pony  of  Bourbon  whiskey. 
%  pony  of  Jamaica  rum. 

i  slice  of  lemon. 

Fill  the  glass  with  ice,  shake  well,  trim 
with  fruits,  serve  with  straws. 


Fancy  Brandy  Smash. 

(Use  large  bar  glass.)} 

2  teaspoonfuls  of  fine  sugar. 
2  tablespoonfuls  of  water. 
4  pieces  of  mint,  rubbed  to  bring  out  the 
flavor. 
3^  glass  of  shaved  ice. 
i  wine  glass  of  brandy. 
Mix  well,  strain  into  a  fancy  bar  glass. 


Fancy  Gin  Cocktail. 

(Use  small  bar  glass.) 

3  dashes  of  gum  syrup. 
3  dashes  of  Caroni  Bitters, 
i  wine  glass  of  gin. 

{See  next  page.) 

20 


I  dash  of  curacoa. 

i  piece  of  orange  peel. 

Fill  glass  half  full  of  ice. 

Mix,  strain  into  a  fancy  glass,  the  edge  of 
which  is  rubbed  with  lemon,  add  a  piece  of 
lemon  peel. 


Egg  Sour. 

(Use  large  bar  glass.) 

i  tablespoonful  of  fine  sugar. 
Several  lumps  of  ice. 
Juice  of  i  lemon, 
i  egg. 

Sh'ake  well,  grate  nutmeg  on  top. 


Fancy  Whiskey  Smash. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar, 
i  glass  of  water. 

3  sprigs  of  mint,  pressed, 
Fill  with  shaved  ice. 

i  wine  glass  of  whiskey. 
Stir  well,  trim  with  fruit. 


Fish  House  Punch. 

(Use  small  bowl.) 

%  pint  of  lemon  juice. 
%  pound  of  fine  sugar. 
}4  pint  of  peach  brandy. 
%  pint  of  cognac  brandy. 
%  pint  of  Jamaica  rum. 

2%  pints  of  cold  water. 

Stir  well. 


21 


Gin  and  Milk.; 

(Use  whiskey  glass.) 

Put  out  glass  and  bottle  of  gin  for  cus- 
tomer to  help  himself. 

Fill  the  glass  with  rich,  iced  milk  and  mix: 
with  a  spoon. 


Gin  and  Molasses. 

(Use  whiskey  glass.) 

Cover  the  bottom  of  the  glass  with  gin. 
i  tablespoonful  of  molasses. 
Let  customer  help  himself  to  gin. 
Mix  with  a  spoon.    Clean  the  glass  after 
the  drink  with  hot  water. 


Gin  and  Pine. 

(Use  whiskey  glass.) 

Put  3  ounces  of  splinters  from  the  heart  of 
a  green  pine  log  into  a  bottle  of  gin. 
Steep  2  hours. 

Put  a  lump  of  ice  in  the  glass  and  hand- 
out the  bottle  for  the  customer  to  help  him- 
self. 


Gin  and  Tansy. 

(Use  whiskey  glass.) 

.   A  good  tonic. 

Soak  a  bunch  of  tansy  in  a  bottle  oi: 

Serve  a  glass  with  ice,  and  let  the  gent 
help  himself. 


22 


Gin  and  Wormwood, 

(Use  small  whiskey  glass.) 

Steep  half  a  dozen  sprigs  of  wormwood  in 
a  quart  of  gin.  Serve  the  same  as  gin  and 
tansy.    Rye  Malt  and  gin. 


Gin  Cocktail. 

(Use  large  bar  glass.) 

Fill  with  fine  ice. 

3  dashes  of  gum  syrup. 

2  dashes  of  Laroni  Bitters. 

i  dash  of  absinthe  or  curacoa. 

i  wine  glass  of  gin. 

Mix  well,  strain  into  a  fancy  cocktail  glass, 
twist  a  piece  of  lemon  peel  on  top. 


Gin  Flip. 

(Use  large  bar  glass.) 

i  tablespoonful  of  sugar. 

Dissolve  in  a  squirt  of  mineral  water. 

i  wine  glass  of  gin. 

Fill  glass  with  ice,  shake  well,  strain  into 
a  fancy  glass. 


Gin  Daisy. 

(Use  large  bar  glass.) 

3><  glass  of  ice. 
3  dashes  of  gum  syrup. 
Juice  of  half  a  lemon. 
2  dashes  of  orange  cordial. 

{See  next  page.} 

-23 


I  wine  glass  of  gin. 
Mix  well  and  strain. 
Fill  with  mineral  water. 


Gin  Fix. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar. 

i  squirt  of  mineral  water. 
y9  pony  of  pineapple  syrup. 
'Mix  well 

Juice  of  %  of  a  lemon. 
Fill  the  glass  with  fine  ice. 
i  wine  glass  of  gin. 

Mix  with  a  spoon,  trim  with  fruit,  serve 
with  straws. 


Gin  Fizz. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar. 

4  dashes  of  lemon  juice. 

Fill  the  glass  half  full  of  fine  ice. 

i  wine  glass  of  gin. 

Mix  well,  strain  into  a  lemonade  or  fizz 
glass.  Fill  with  mineral  water  and  serve 
quick. 


Gin  Crusta. 

(Use  large  bar  glass.) 

Remove  the  peeling  from  half  a  lemon,  all 
in  one  piece.  Fit  this  piece  in  a  wine  glass, 
the  edge  of  which  has  been  rubbed  in  lem- 
on and  dipped  in  fine  sugar. 

Fill  the  large  glass  %  full  of  fine  ice,  and 

(See  next  page.} 

24 


add  3  da-hes  of  gum  syrup,  i  dash  Caroni 
Bitters,  2  dashes  of  lemon  juice.  2  dashes  of 
maraschino,  1  wine  glass  of  gin.  Mix  well, 
strain  into  glass  prepared  as  above.  Trim 
with  fruit. 

Gin  Julep. 

(Use  large  bar  glass.) 

3  teaspoonfuls  of  sugar. 
y2  wme  glass  of  water. 

4  pieces  of  mint,  pressed  to  draw  out  fla- 
vor. 

Stir  well  together. 
Fill  the  glass  with  ice. 
1%  wine  glasses  of  gin. 
Stir  well,    trim  with  fruit,  serve  with 
straws. 

Gin  Punch. 

I  Use  large  bar  glass.) 

1%  table  spoonful  of  sugar. 
A  pony  of  mineral  water  to  dissolve  the 
sugar 

1  tablespoonful  of  raspberry  syrup. 
Fill  with  fine  ice. 
Juice  of  one-half  lemon. 
1  slice  of  orange. 
1  piece  of  pineapple. 

glasses  of  gin. 
Stir  well,  trim  with  fruits  and  serve  with 
straws. 

Gin  Sangaree. 

(Use  small  bar  glass.) 

teaspoonful  of  sugar,  water  to  dissolve 
same. 

(See  next  page.) 

25 


2  lumps  of  ice. 

i  wine  glass  of  gin. 

Stir  well. 

Dash  with  sherry  or  port. 


Gin  Sling. 

(Use  small  bar  glass.) 

1  lump  of  loaf  sugar. 

Enough  water  to  dissolve  the  sugar. 

2  pieces  of  ice. 

i  wine  glass  of  malt  gin. 
Stir,  grate  nutmeg  on  top. 


Gin  Smash. 

(Use  large  bar  glass.) 

2  teaspoon fuls  of  sugar, 

i  tablespoonful  of  water. 

3  sprigs  of  mint,  pressed  to  extract  the 
essence. 

%  glass  of  ice. 
i  wine  glass  of  gin. 

Mix  well,  strain  into  a  sour  glass,  trim 
with  slices  of  orange  and  berries. 


Gin  Sour. 

(Use  small  bar  glass.) 

3  teaspoonfuls  of  sugar. 

i  squirt  of  mineral  water. 

4  dashes  of  lemon  juice. 
■§  glass  of  ice. 

i  wine  glass  of  gin. 

Mix  well,  strain  into  a  sour  glass,  add  a 
thin  slice  of  lemon. 


26 


Gin  Straight. 


(Use  whiskey  glass.) 

Hand  the  glass,  with  a  small  piece  or  two 
of  ice,  to  the  customer,  with  the  bottle  of 
gin. 

Gin  Toddy. 

(Use  whiskey  glass.) 

%  teaspoonful  of  fine  sugar. 
3*2  wine  glass  of  water. 

2  lumps  of  ice,  i  wine  glass  of  gin,  and 
mix. 

Ginger  Daisy. 

(Use  small  bar  glass.) 

3  dashes  of  gum  syrup. 
Juice  of  halt  a  lemon. 

2  dashes  of  orange  cordial, 
i  wine  glass  of  brandy. 
J£  glass  of  gin. 
Mix  well,  strain  and  fill  in  with  ginger 
ale. 

Glasgow  Flip. 

(Use  large  bar  glass.) 

1  egg,  beaten  well. 
Juice  of  one  lemon. 

2  tablespoonfuls  of  sugar. 
Fill  with  ginger  ale,  and  mix, 

Glasgow  Punch. 

(Use  large  bar  glass.) 

tablespoonful  of  fine  sugar, 
wine  glass  of  water. 

(See  next  page?) 

27 


i£  wine  glass  of  Jamaica  rum. 
Stir  well. 

Rub  the  edge  of  a  fizz  glass  with  lemon, 
strain  the  liquid  into  the  same,  add  a  drop 
of  lemon  juice. 


Golden  Fizz. 

(Use  large  bar  glass.) 

i  tablespoonful  of  sugar. 

4  dashes  of  lemon  juice. 

i  wine  glass  of  Old  Tom  gin  or  whiskey. 

Yolk  of  one  egg. 

f  glass  of  shaved  ice. 

Shake  well,  strain  into  a  large  fizz  glass, 
fill  up  with  mineral  water,  mix  with  spoon. 


Golden  Slipper. 

(Use  wine  glass.) 

i<  wine  glass  yellow  chartreuse. 
Yolk  of  one  egg. 

3^  wine  glass  of  danziger  goldwasser. 

Don't  let  the  yolk  of  the  egg  run  into  the 
liquors. 


Grassot  Punch. 

(Use  large  bar  glass. ) 

2  teaspoonfuls  of  simple  syrup, 
i  teaspoonful  of  strawberry  syrup, 
i  gill  of  water. 
Cut  up  peel  of  small  lemon. 

1  wine  glass  of  brandy. 

2  drops  of  curacoa. 

i  drop  of  acetic  acid. 

Stir  slowly,  put  some  ice  into  a  goblet, 

{See  next  page.) 

28 


into  which  strain  the  liquid  ;  crown  with  a 
piece  of  peach  or  apricot.  For  cold  weather 
this  is  hot. 


Hot  Rum. 

(Use  small  bar  glass.) 
2  lumps  of  sugar. 

Hot  water  enough  to  dissolve  the  sugar. 

i  lump  of  butter. 

i  wine  glass  of  Jamaica  rum. 

Fill  with  hot  water.  Mix  fine,  nutmeg  over. 


Hot  Spiced  Rum. 

(Use  small  bar  glass.) 

i  teaspoonful  of  sugar.  Hot  wa^er  to 
dissolve. 

i  wine  glass  of  Jamaica  rum. 
i  teaspoonful  mixed  cloves  and  allspice, 
i  lump  of  butter  half  as  big  as  a  cherry. 
Fill  with  hot  water  and  mix. 


Hot  Scotch  Whiskey  Sling. 

(Use  hot  water  bar  glass,) 

12  lump  of  sugar. 
■>2  glass  of  hot  water. 

i  piece  of  lemon  peel. 

i  wine  glass  of  Scotch  whiskey. 

Mix  well,  grate  nutmeg  over. 


Hot  Whiskey  launch. 

2  pieces  of  sugar. 

i  wine  glass  of  hot  water. 

(See  next  page.) 

29 


Juice  of  %  lemon. 

2  wine  glasses  of  whiskey.  Fill  with  hot 
water.    Mix,  slice  of  lemon  on  top. 


Hot  Whiskey  Sling. 

(Use  small  bar  glass.) 

i  wine  gla,ss  of  whiskey. 
Fill  J  full  of  boiling  water. 
Grate  nutmeg  over. 


Imperial  Punch. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar, 
i  gill  of  claret. 

i  wine  glass  of  mineral  water, 
i  shake  of  nutmeg, 
i  dash  of  maraschino. 
Slice  of  cucumber. 
Fill  with  ice,  mix  well,  serve  with  straws. 


Italian  Wine  Lemonade. 

(Use  large  bar  glass ) 

2  teaspoonfuls  of  fine  sugar. 
Water  to  dissolve. 

4  squirts  of  raspberry  syrup. 
2  squirts  of  orange  syrup. 

5  squirts  of  lemon  juice. 

Fill  glass  f  full  of  shaved  ice. 
i  wine  glass  of  sherry.    Fill  with  water, 
stir  well,  trim  with  fruit,  serve  with  straws. 


30 


Jamaica  Rum  Sour, 

(Use  large  bar  glass.) 

2  tablespoonfuls  of  fine  sugar. 
Dash  of  mineral  water,  4  clashes  of  lemon 
juice. 

Fill  the  glass  f  full  of  fine  ice. 

1  wine  glass  of  Jamaica  rum.  Mix  well, 
strain  into  a  sour  glass,  trim  with  fruit  and 
serve. 


Mikado  Cocktail. 

(Use  small  bar  glass.) 

1  tables] )Oonful  of  orgeat  syrup,  1  dash  of 
Caroni  Bitters. 

2  pieces  of  lemon  peel. 

Fill  the  glass  half  full  of  ice. 

1  wine  glass  of  brandy.  Mix  well,  strain 
into  a  cocktail  glass. 

Jersey  Cocktail. 

(Use  small  bar  glass.) 

2  teaspoonfuls  of  sugar,  2  dashes  of  Caroni 
Bitters. 

7  lumps  of  ice,  fill  with  cider. 

Mix  well,  and  serve  with  lemon  peel  over. 


John  Collins. 

(Use  largest  size  bar  glass.) 

1  teaspoonful  of  fine  sugar,  2  dashes  of 
lemon  juice. 

1  wine  glass  of  gin,  V->  doz.  lumps  of  ice. 

1  bottle  of  soda.  Mix  well,  and  take  out 
the  spoon. 

3i 


Kirschwasscr  Punch. 

(Use  large  bar  glass.) 

3  teaspoonfuls  of  fine  sugar,  2  dashes  of 
lemon  juice. 

3  dashes  of  yellow  chartreuse,  water  to 
dissolve. 

%  glass  of  ice,  t  glass  of  kirschwasser. 
Mix  well,  trim  with  fruit,  serve  with  straws. 

Nickerbein. 

Y2  glass  of  vermillion  cordial,  yolk  of  1  egg, 
cover  the  egg  with  benedictine. 

yz  glass  of  kimmel,  2  drops  of  Caroni  Bitters. 
See  that  the  different  ingredients  are  not 
mixed. 

Knickerbocker. 

(Use  large  bar  glass.) 

1  teaspoonful  of  raspberry  syrup,  juice  of 
half  a  lemon.  1  slice  pineapple.  1  slice  of 
orange. 

1  wine  glass  of  Santa  Cruz,  4  dashes  of 
curacoa.  Fill  with  fine  ice,  stir,  trim  with 
fruit. 

Manhattan  Cocktail. 

(Use  small  wine  glass.) 

2  dashes  of  gum  syrup,  3  dashes  of  Caroni 
Bitters. 

J<  pony  of  whiskey,  1  pony  vermouth,  mix 
well. 

No.  2,  Same. 

(Use  small  bar  glass.) 

2  dashes  of  curacoa,  2  dashes  of  Caroni 
Bitters. 

32  wine  glass  of  whiskey,  1.>  wine  glass  of 

(See  next  page.) 

32 


Italian  vermouth.  Fill  with  fine  ice,  mix 
well,  strain  into  a  cocktail  glass. 


Med  ford  Rum  Punch. 

(Use  large  bar  glasi.; 

3  tableSpoonfuls  of  sugar.  3  dashes  of 
lemon  juice. 

Water  to  dissolve  the  above.  Fill  with 
line  ice. 

1^2  wine  glass  of  Medford  ram. 
1  dash  of  Jamaica  rum.    Mix  well,  trim 
with  fruits,  serve  with  straws. 


Medford  Rum  Smash. 

(Use  large  bar  glass.) 

2  tablespoonf uls  of  sugar,  water  to  dissolve 
the  sugar. 

3  sprigs  of  mint  pressed,  y2  glass  of  shaved 
ice. 

1  wine  glass  of  Medford  rum, 
Mix  well,  strain  into  a  sour  glass,  add 
sprig  of  mint, 


Medford  Rum  Sour. 

(Use  large  bar  glass.) 

2  tablespoonfuls  of  sugar,  4  dashes  of 
lemon  juice. 

1  squirt  of  mineral  water,  glass  of 
shaved  ice. 

1  wine  glass  of  Medford  rum.  Mix  well, 
strain  into  a  sour  glass,  trim  with  fruit. 

33 


Metropolitan  Cocktail. 

(Use  small  wine  glass.) 

3  dailies  cf  gum  syrup,  2  dashes  of  Caroni 
Bitters. 

1  pony  of  French  vermouth,  3^  pony  of 
brandy. 

3^2  dozen  lumps  of  ice.    Mix  well,  take  out 


3  teaspoonfuls  of  sugar. 
Enough  water  to  dissolve  the  sugar. 
%  glass  of  shaved  ice,   1  wine  glass  of 
brandy. 

wine  glass  of  St.  Croix  rum. 
1  dash  of  Jamaica  rum.    Fill  with  milk. 
Mix  well,  strain  into  a  fancy  bar  glass, 
grate  nutmeg  on  top. 


1  tablespoonful  of  sugar. 

2  tablespoonfuls  of  water. 

4  sprigs  of  mint,  pressed  for  flavor. 

\%  wine  glass  of  brandy.  Take  the  mint 
out,  fill  with  ice,  mix  well,  replace  the  mint, 
stems  downward,  dash  with  Jamaica  rum, 
sprinkle  with  sugar,  serve  with  a  straw.  . 


1  tablespoonful  of  sugar. 

Enough  water  to  dissolve  the  sugar. 


Milk  Punch. 


(Use  large  bar  glass.) 


Mint  Julep. 

(Use  large  bar  glass.) 


Mississippi  Punch. 

(Use  small  bar  glass.) 


{See  next  page.) 


34 


3  clashes  of  lemon  juice,  fill  with  shaved 
ice. 

3^  wine  glass  of  Jamaica  rum. 
wine  glass  of  Bourbon  whiskey, 
i  wine  glass  of  brandy.    Mix  well,  trim 
with  fruits. 


Mulled  Claret. 

1  lump  of  sugar,  4  dashes  of  lemon  juice. 
-4  teaspoonful  of  fine  allspice. 

i|  teaspoonful  of  cinnamon, 
teaspoonful  of  fine  cloves. 

2  wine  glasses  of  claret.  Place  in  a  dish, 
boil  2  minutes,  mixing  all  the  time,  strain 
into  a  large  glass,  and  serve  with  nutmeg 
on  top. 


Mulled  Claret,  No.  2. 

(Use  large  bar  glass.) 

3  lumps  of  sugar. 

2  dashes  of  lemon  juice. 

1  dash  of  lime  juice. 

1  teaspoonful  of  ground  cloves,  allspice, 
and  cloves. 

2  wine  glasses  of  claret.  Heat  a  poker 
red-hot  and  stick  into  liquid  till  it  boils, 
strain  and  serve. 


Orgeat  Lemonade. 

(Use  small  bar  glass.) 

2  teaspoonfuls  of  sugar,  1  wine  glass  of 
orgeat  syrup,  juice  of  half  a  lemon. 

%  glass  of  shaved  ice.  Fill  with  water, 
stir  well,  trim  with  fruit,  serve  with  straws. 


35 


Mulled  Claret  and  Ktfg. 

(Use  large  bar  glass.) 

i  tablespoonful  of  powdered  sugar. 

i  dash  of  lemon  juice. 
Yz  teaspoonful  of  fine  allspice,  i  teaspoon- 
ful  of  fine  cinnamon,  yz  teaspoonful  of  fine 
cloves,  1%  wine  glass  of  claret,  pour  into 
a  dish  and  boil. 

Yolk  of  2  eggs,  beaten  up  with  a  little 
white  sugar.  Put  eggs  in  a  hot  water  glass, 
pour  in  the  liquid  slowly,  mixing  all  the 
time.  Serve  with  nutmeg  on  top,  Don't 
pour  the  egg  over  the  wine. 

National  GuardJPunch. 

(Use  large  bar  glass.) 

i  tablespoonful  of  sugar. 
Juice  of  half  a  lemon,  2  dashes  of  rasp- 
berry syrup. 

Fill  the  glass  with  shaved  ice. 

1  wine  glass  of  brandy,  1  wine  glass 
catawba. 

Stir  well,  trim  with  fruits,  dash  with 
Jamaica  rum  and  serve  with  a  straw. 

Old  Torn  Gin  Cocktail. 

3  dashes  of  gum  syrup,  2  dashes  of  Caroni 
Bitters. 

2  dashes  of  curacoa  or  absinthe. 
Fill  with  shaved  ice. 

1  wine  glass  of  gin. 

.Mix  well,  strain  into  a  cocktail  glass,  a 
piece  of  lemon  peel  on  top. 

Orchard  Punch. 

(Use  large  bar  glass.) 

2  tablespoonfuls  of  orchard  syrup. 

1  pony  of  pineapple  syrup,  water  to  dis- 
solve. 

{See  next  page.) 

36 


Fill  the  glass  with  fine  ice. 

1  wine  glass  of  California  brandy.  Mix 
well,  dash  with  port  wine,  trim  with  fruit, 
serve  with  straws. 

Orgeat  Punch 

(Use  large  ale  glass.) 

1^4  teaspoonfuls  of  orgeat  syrup. 
Juice  of  half  a  lemon,  rill  with  shaved  ice. 
iL2  wine  glasses  of  brandy.    Stir  well, 
dash  with  port  wine,  trim  with  fruit. 

Phil'a  Boating  Punch. 

(Use  large  bar  glass. ) 

2  dashes  of  lemon  juice,  2  dashes  of  lime 
juice. 

Water  to  dissolve  the  above. 
Fill  the  glass  with  fine  ice. 

1  wine  glass  of  St.  Croix  rum,  1  pony  of 
brandy. 

Mix  well,  trim  wTith  fruit,  and  serve  with 
straws. 

Port  Wine  Cobbler. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar,  1  pony  orchard 
brandy. 

Water  to  dissolve  the  above, 
Fill  the  glass  with  shaved  ice. 
1%  wine  glasses  of  port  wine. 
Mix  well,  trim  with  fruit,  and  serve  with 
straws. 

Port  Wine  Punch. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  fine  sugar,  2  teaspoon- 
fuls of  orchard  syrup,  2  dashes  of  lime  juice. 

{See  next  page.) 

37 


Enough  water  to  dissolve  the  above. 
Fill  the  glass  with  fine  ice. 
l)£  wine  glasses  of  port  wine.    Mix  well, 
trim  with  fruits,  serve  with  straws. 

Port  Wine  Sanifartc. 

(Use  small  bar  glass.) 

t  teaspoonful  of  fine  sugar  dissolved  in  a 
little  water,  3  small  lumps  of  ice,  i}£  glasses 
of  port  wine. 

Mix,  remove  the  ice,  grate  nutmeg  on  top. 

Pousse  Cafe. 

(Use  sherry  glass.) 

}4  maraschino,  34  curacoa,  }4  green  char- 
treuse, %  brandy.  Keep  the  liquors  in  dif- 
ferent layers. 

B.  B.  C.  Pousse  Cafe. 

(Use  sherry  glass.) 

J£  glass  of  raspberry  syrup,  glass  of 
maraschino,  J£  glass  vanilla,  glass  red 
curacoa,  L4  glass  yellow  chartreuse,  1  glass 
brandy. 

Keep  each  liquor  in  layers. 

Pousse  Cafe,  French. 

(Use  sherry  glass.) 

5  drops  of  raspberry  syrup,  ^  glass  of 
maraschino,  x/i  glass  of  curacoa,  ^  glass  of 
chartreuse,  glass  of  brandy.  Keep  the 
layers  apart. 

Pousse  Cafe. 

(Use  small  wine  glass.) 

%  glass  of  curacoa,     glass  of  kirschwasser. 
14  glass  of  chartreuse.    Keep  in  divided 
layers. 

38 


Pousse  1' Amour. 

(Use  sherry  glass.) 

}/i  glass  of  maraschino,  yolk  of  an  egg. 
1±  glass  of  vanilla  cordial,        glass  of 
brandy. 

To  be  kept  in  separate  layers,  serve. 


Rhine  Wine  Lemonade. 

(Use  large  bar  glass.) 

i  tablespoonful  of  fine  sugar.  Juice  of 
half  an  orange.  J'2  glass  of  ice.  Fill  with 
Rhine  wine. 

Mix  well,  trim  with  fruits  and  sip  with 
straws. 


Rock  and  Rye  Whiskey. 

Good  remedy  for  sore  throats  and  colds. 

2  teaspoonfuls  of  best  rock  candy  syrup. 

1  wine  glass  of  good  rye  whiskey. 

Mix  well  and  serve.  Or,  put  the  syrup 
and  a  spoon  in  the  glass,  and  hand  out  the 
bottle  of  rye  to  the  customer. 

Roman  Punch. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar,  i  tablespoonful  of 
raspberry  syrup,  4  dashes  of  lemon  juice. 

Water  to  dissolve  the  above. 

Juice  of  half  an  orange,  fill  the  glass  % 
full  of  shaved  ice,  2  dashes  of  curacoa. 

Y2  wine  glass  of  brandy,  pony  of  Jamaica 
rum. 

Mix  well,  dash  with  port  wine,  trim  with 
fruit. 


39 


Rum  Flip. 


(Use  two  large  cups.) 

} 2  pint  of  ale  heated  on  a  fire,  i  egg  beaten 
up  with  one  ounce  of  powdered  sugar. 

A  dash  of  fine  nutmeg,  2  dashes  of  rum 
or  brandy.  Put  the  ale  in  one  cup,  the  other 
in  another,  and  pour  together  and  back  and 
forth  several  times. 

Rum  Daisy. 

(Use  small  bar  glass.) 

3  dashes  of  gum  syrup,  juice  of  half  a 
lemon. 

2  dashes  of  orange  cordial.  Fill  the  glass 
haif  lull  of  water. 

1  wine  glass  of  rum.  Mix  well,  strain,  fill 
up  with  mineral  water. 

St.  Charles  fundi. 

(Use  large  bar  glass,) 

1  teaspoonful  of  fine  sugar,  juice  of  \i  of  a 
lemon,  enough  water  to  dissolve  the  above, 
Fill  the  glass  with  shaved  ice. 

1  wine  glass  of  port  wine,  1  pony  of  brandy, 
1  dash  of  curacoa.  Mix  well,  trim  with  fruit, 
sip  with  straws. 

St.  Croix  Crusta. 

(Use  large  bar  glass.) 

Remove  the  peeling  from  half  a  lemon 
whole,  and  fit  into  wine  glass  moistened 
with  lemon  juice  and  dipped  in  sugar.  Make 
the  drink  in  large  bar  glass  as  follows  : 

3  dashes  of  gum  syrup,  1  dash  of  Caroni 
Bitters. 

2  dashes  of  lemon  juice,    Fill  the  glass 

{See  next  page.) 

40 


half  full  of  water,  2  dashes  of  maraschino, 
1  wine  glass  of  St.  Croix  rum.  Mix  well, 
strain  into  the  wine  glass  prepared  as  above, 
trim  with  fruit,  serve. 

St.  Croix  Fix. 

(Use  large  bar  glass.) 

2  teaspoonf uls  of  sugar,  3  dashes  of  lemon 
juice,  ;2  pony  of  pineapple  syrup. 

Water  to  dissolve  the  above. 
Fill  the  glass  with  fine  ice. 
1  wine  glass  of  St.  Croix  rum.    Mix  well, 
trim  with  fruit,  serve  with  straws. 

St.  Croix  Rum  Punch. 

(Use  large  bar  glass.) 

i  tablespoonfulpf  sugar,  4  dashes  of  lemon 
or  lime  juice,  1  squirt  of  mineral  water, 
dissolve  well. 

Fill  the  glass  with  fine  ice. 

3  dashes  of  Jamaica  rum,  1  wine  glass  of 
St.  Croix  rum.  Mix  well,  trim  with  fruit, 
serve  with  straws. 

St.  Croix  Rum  Fizz 

(Use  large  bar  glass.) 

x/2  tabiespoonful  of  fine  sugar,  juice  of  half 
a  lemon,  1  teaspoonf ul  of  white  of  egg. 
Fill  glass  %  full  of  shaved  ice. 

1  wine  glass  of  St.  Croix  rum.  Mix  well, 
strain  into  a  fizz  glass,  fill  with  mineral 
water,  serve  at  once. 

St.  Croix  Sour. 

(Use  large  bar  glass.)* 

2  teaspoonf  uls  of  sugar,  juice  of  half  a 
lemon. 

(See  next  page.^) 

41 


Dissolve  the  above  in  one  dash  of  mineral 
water. 

Fill  the  glass  half  full  of  fine  ice. 

i  wine  glass  of  St.  Croix  rum.  Mix  well, 
strain  into  a  sour  glass,  serve  with  slice  of 
lemon  on  top. 


Santa  Cruz  Fix. 

(Use  large  bar  glass.) 

i  teaspoonful  of  powdered  sugar. 
Juice  and  skin  of     of  a  lemon, 
i  dash  of  mineral  water. 
Fill  the  glass  halt  full  of  fine  ice. 
i  wine  glass  of  Santa  Cruz  rum. 
Mix  well,  trim  with  fruits. 


Santa  Cruz  Sour. 

(Use  large  bar  glass.) 

i  tablespoonf ul  of  powdered  sugar. 
Juice  and  skin  of  %  of  a  lemon. 
J£  wine  glass  of  water,  %  glass  of  ice. 
i  wine  glass  of  Santa  Cruz  rum. 
Mix  well,  strain  into  a  sour  glass,  serve 
with  slice  of  lemon. 


Sauterne  Cobbler. 

(Use  large  bar  glass  ) 

%  teaspoonful  of  sugar,  %  wine  glass  of 
orchard  syrup. 

Stir  the  above  in  %  wine  glass  of  water. 
Fill  the  glass  with  fine  ice. 

2  wine  glasses  of  sauterne.  Shake  well, 
trim  with  fruits,  sip  with  straws. 

42 


Slierry  and  Bitters. 

(Use  sherry  glass.) 

i  dash  of  Caroni  Bitters.  Twist  the  glass 
until  the  bitters  covers  the  whole  inside. 
Fill  with  sherry. 

Sherry  Egg  Xogg. 

(Use  large  bar  glass.) 

1  tablespoonful  of  powdered  sugar  dis- 
solved in  water,  i  egg,  34  glass  of  fine  ice. 

2  wine  glasses  of  sherry  wine. 

Fill  the  glass  with  milk.  Mix  well,  grate 
nutmeg  on  top. 

Sherry  Egg  Nogg,  La  Mode. 

2  teaspoonfuls  of  sugar,  i  egg.  Fill  glass 
with  fine  ice,  i  pony  of  brandy,  i  wine  glass 
of  sherry  wine.  Mix  well,  strain  into  a  bar 
glass,  grate  nutmeg  on  top. 

Sherry  Flip. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar,  i  egg,  fill  the 
glass  half  full  of  fine  ice. 

1 3*2  wine  glasses  of  sherry.  Mix  well, 
strain  into  bar  glass,  grate  nutmeg  on  top. 

Sherry  Wine  Punch. 

(Use  large  bar  glass.) 

1  tablespoonful  of  sugar. 

2  dashes  of  lemon  juice,  2  dashes  of  orange 
juice.    Fill  the  glass  with  fine  ice. 

3  wine  glasses  of  sherry.  Mix  well,  trim 
with  fruit  and  serve  with  straws. 


43 


Silver  Fizz. 

(Use  large  bar  glass.) 

2  teaspoonfuls  of  sugar. 

4  dashes  of  lemon  or  lime  juice,  white  of  i 

egg- 
Fill  the  glass  with  fine  ice,  i  wineglass  of 
Old  Tom    gin.     Mix  well,  strain  into  a 
fizz  glass,  fill  with  syphon  vichy,  mix  and 
serve  quick. 

Beosinger  Punch. 

(Use  mug.) 

1  teaspoonful  of  sugar,  3  clashes  of  lemon 
juice. 

Y2  wine  glass  of  Irish  whiskey. 

2  wine  glasses  of  water.  Mix  and  serve 
Wth  spoon. 

Soda  Cocktail. 

1  teaspoonful  of  sugar,  3  dashes  Caroni 
Bitters. 

1  slice  of  orange,  half  dozen  pieces  of  ice. 
1  bottle  of  lemon  soda.     Mix  well,  serve 
quick. 

Soda  Lemonade. 

(Use  large  bar  glass.) 

1   tablespoonful  of  sugar,  4  dashes  of 
lemon  juice.  Half  dozen  lumps  of  ice. 
1  bottle  plain  soda. 
Mix  well,  take  out  the  ice,  done. 

Stone  Wall. 

(Use  large  bar  glass.) 

1  teaspoonful  of  sugar. 
6  small  lumps  of  ice,  1  wine  glass  of 
whiskey. 

(See  next  page.} 

44 


i  bottle  of  plain  soda.  Mix,  remove  the 
ice  and  serve  quick  You  can  use  Cognac 
brandv  in  place  of  whiskey,  and  the  sugar 
left  out. 


Tip-Top  Punch. 

(Use  large  bar  glass.) 

1  lump  of  sugar,  i  dash  of  lemon  juice. 
6  small  lumps  of  ice,  i  pony  of  brandy. 

2  slices  of  pineapple,  i  slice  of  orange. 
Fill  with  champagne,  mix  well,  trim  with 

fruit,  sip  with  straws. 


Tom  and  Jerry. 

(Use  punch  bowl.) 

Take  the  whites  of  any  quantity  of  eggs, 
and  beat  to  a  stiff  froth. 

Add  i^f,  tablespoonfuls  of  powdered  sugar 
for  each  egg.  Beat  the  yolk  of  the  eggs 
separate. 

Stir  together  and  beat  to  a  stiff  batter. 
Add  as  much  carbonate  of  soda  as  will 

cover  a  nickel.    Mix  frequently,  so  as  the 

eg'gs  will  not  separate. 


How  to  Serve  Tom  and  Jerry. 

(Use  mug.) 

2  tablespoonfuls  of  the  above  mixture. 
1  wine  glass  of  brandy. 
1  pony  of  Jamaica  rum. 
Fill  with  hot  milk,  mix  well,  pour  from 
one  cup  to  another,  grate  nutmeg  on  top. 


45 


Miller's  Tom  and  Jferry. 

(Use  large  punch  bowl.) 

5  pounds  of  powdered  sugar. 
Whites  of  %  dozen  eggs  beaten  to  a  stiff 
froth. 

Yolks  of  12  eggs  beaten  thin  as  water. 

Mix  well,  U  wine  glass  of  Jamaica  Rum. 
glass  of  St.  Croix  rum. 

1*4  teaspoonful  of  fine  cinnamon,  U  tea- 
spoonful  of  fine  cloves,  yz  teaspoonful  of 
fine  allspice. 

Stir  to  a  stiff  batter. 

How  to  Serve  Tom  and  Jerry. 

(Use  small  bar  glass. ) 

I  tablespoonful  of  the  mixture,  i  wine 
glass  of  brandy.  Fill  with  boiling  milk  or 
water. 

Mix  fine  nutmeg  on  top. 

Cold  Tom  and  Jerry. 

(Use  small  bar  glass.) 

Prepare  and  serve  as  hot,  only  using  cold 
water  or  milk. 


No.  1  Tom  Collins,  Gin. 

(Use  large  ale  glass. ) 

3  teaspoonfuls  of  powdered  sugar. 

4  dashes  of  lemon  juice,  %  doz.  lumps  of 
ice. 

i  wine  glass  of  Old  Tom  gin. 

i  bottle  plain  soda  water. 

Mix  with  spoon.    Take  out  the  ice, 


46 


No.  3,  Whiskey, 

(Use  large  bar  glass. ) 

Mix  same  as  brandy  Tom  Collins  ;  use 
whiskey  in  place  of  brandy. 


No.  2,  Brandy. 

(Use  large  bar  glass.) 

5  dashes  of  gum  syrup,  2  dashes  Caroni 
Bitters. 

Juice  of  a  lemon,  1  wine  glass  of  brandy, 
3  small  lumps  of  ice,  fill  with  plain  soda. 
Mix,  remove  the  ice. 


XJ,  S.  Punch. 

(Use  large  hot  water  glass.) 

i  gill  of  hot  tea,  1%  table  spoonful  of 
sugar. 

Peel  of  y2  a  lemon,  juice  of  1  lemon. 
1  wine  glass  of  arrack.    Mix  well. 


Vanilla  Punch. 

(Use  large  bar  glass.) 

1  tablespoonful  of  fine  sugar  mixed  in  a 
little  water. 

Juice  of  hi  of  a  lemon,  2  dashes  of  cura- 
coa. 

Fill  glass  with  fine  ice. 

1  wine  glass  of  brandy. 
%  pony  of  vanilla  cordial,    Mix  well,  trim 
with  slices  of  fruit,  etc.,  serve  with  straws. 
1  dash  of  extract  of  vanilla  can  be  used  in 
place  of  vanilla, 

47 


Vermouth  Cocktail. 


(Use  large  bar  glass.) 


}4  glass  of  fiae  ice,  4  dashes  of  gum  syrup. 

1  dash  of  Caroni  Bitters,  2  dashes  of  mara- 
schino. 

1  wine  glass  of  vermouth. 

Mix  well,  strain  into  a  fancy  cocktail 
glass  and  add  a  piece  of  lemon  peel. 

Plain  Vermouth  Cocktail. 


1:1  glass  of  shaved  ice.,  1*2  P°ny  of  ver- 
mouth. 

2  dashes  of  Caroni  Bitters,  2  dashes  of 
gum  syrup. 

Mix  well,  strain  into  a  cocktail  glass,  put 
a  piece  of  twisted  lemon  peel  on  top. 


3  dashes  of  gum  syrup,  2  dashes  of  Caroni 
Bitters. 

2  dashes  of  curacoa,  %  glass  of  fine  ice. 

1  wine  glass  of  whiskey.  Strain  into  a 
cocktail  glass  and  add  a  piece  of  lemon.  The 
curacoa  may  be  left  out. 


(  Use  small  bar  glass. ) 


Whiskey  Cocktail* 


(Use  bar  glass. ) 


